100g powdered sugar
500g unsalted butter
2 egg yolks
2 tsp vanilla
½ tsp nutmeg
60g of brandy
1 tsp baking soda
150g coarsely chopped almonds
850g all-purpose flour
1kg powdered sugar
2 tsp vanilla
This recipe yields approximately 70 Kourabiedes cookies.
All the ingredients must be at room temperature (21-23°C) before you start.
Preheat the oven to 200°C (fan). Before starting the dough, spread the almonds on a baking sheet in a single layer and bake them for about 10 minutes or until lightly brown. Let them cool completely, then coarsely chop them and set aside. Sift the flour and set it aside.
For the dough
In a mixing bowl, add the soft butter and powdered sugar.
With an electric whisk or mixer, beat for 1 minute at low speed until combined.
Gradually increase the speed to high and beat the butter and sugar for 8-10 minutes until they resemble a white cream. This step is very important because the more air the butter traps, the fluffier the end result.
Keep in mind to stop the mixer and scrape any stuck mixture from the sides of the bowl with a soft spatula when needed.
Next add the yolks to the mix one by one, letting each yolk be absorbed by the mixture. Add the 1 whole egg and continue to beat the mix for 1 minute. Reduce the mixer speed to low and add the nutmeg, vanilla, and only 2 heaping tablespoons of flour. Dissolve the baking soda in the brandy and add together to the dough mix.
Continue mixing on low speed, alternately adding the coarsely chopped almonds and the rest of the flour. Add the flour as needed – the dough should be soft and buttery.
Preheat oven to 170°C (fan).
Take small pieces of the dough, about 30 grams each, and shape them into your desired form. Kourabiedes are traditionally shaped as crescents.
Place the shaped dough pieces apart on a baking sheet lined with non-stick baking paper.
Bake them in a well-preheated oven at 170°C (fan) on the middle rack for about 35 minutes, until they crack on top and turn a golden brown.
For the best results, bake one tray at a time. If you need to bake multiple trays, swap their positions halfway through baking for an even bake.
Once removed, let the cookies cool for 5 minutes so that the next coatings of powdered sugar do not draw moisture.
In a bowl, sift the powdered sugar together with the vanilla.
While the Kourabiedes are still slightly warm but not hot, roll them in the powdered sugar mixture until they are well coated. Place them on a platter or tray in rows.
Let them cool thoroughly! If you move them while they are still warm, they will break.
After allowing them to cool completely, roll the Kourabiedes in powdered sugar once more to ensure they have a generous coating.
Put the Kourabiedes in rows on a platter and sprinkle one final time with powdered sugar.